Panettone season is in full swing.
If you don’t have sourdough starter or running out of time to work on your pasta madre, this yeast method recipe will be your life saver.
The final product has a super soft moist crumb, and it is full of flavor!
Ingredients
Aromatic Mix
- 30g acacia honey
- vanilla pod seeds
- orange zest
- lemon zest
Biga
- 375g strong flour
- 185g water
- 5g fresh yeast or 1.5g dry instant yeast
First dough
- 100g sugar
- 80g yolk
- 90g soft butter
Second dough
- 30g strong panettone flour
- 1g fresh yeast or (0.3g instant dry yeast)
- 10g water
- 6g salt
- 20g yolks
- 40g sugar
- 40g soft butter
- 25g aromatic mix
- 300g inclusions (candied orange peel, raisins, chocolate chips)
Glaze
- 20g almond flour
- 40g sugar
- 10-12g egg whites
Directions
Night before
Prepare aromatic mix
- Night before making the dough mix all the ingredients for aromatic mix and let them soak in the fridge overnight.
Night before
Prepare biga
- Pour water into the bowl, dissolve yeast in it.
- Add flour. Knead with your hands. Doughs has to remain lumpy.
- Form a ball, do a cross shaped cut on top , cover the bowl with plastic wrap and let ferment for 12-14 hours at 72-74F
Next morning
First dough
- Biga has to become bigger and lighter.
- Using paddle attachment Start mixing biga with yolks on low speed for 2-5 min, then increase the speed to medium, continue mixing for 3-5 more minutes until all yolk will be incorporated and dough will start yo wrap around paddle.
- Add sugar, continue kneading for 5-7 min, dough should be wrapping paddle.
- Add soft butter, keep kneading on medium speed for 5-7 min until dough will wrap the paddle, and the bowl will become clean.
- Dough has to become strong. Not sticky.
Note: important to not overheating the dough. Check the temperature, it has to be under 80F/27C. If it’s getting too warm, put ice packs under the bowl during mixing.
- Transfer the dough to container, cover and let ferment at 28-30C for 3-4 hours. During that time dough has to rise 3 times (3x)
- When dough have risen, transfer it to the fridge for 30 min to chill.
- Meanwhile measure all the ingredients for second dough.
Second dough
- Dissolve yeast in water, set aside.
- Mix first dough with flour on low speed for 3-4 minutes
- Add sugar, knead on slow speed for 3-4 minutes. Dough should look strong and shiny.
- Add yolks, increase the speed to medium, continue kneading for 2-3 minutes, until we’ll incorporated.
- Add aromatic mixture and salt, keep kneading 2-3 minutes. Dough should look stronger and wrap paddle attachment.
- Add soft butter, keep kneading 3-5 min, until all butter will be incorporated, but dough will remain kind of sticky.
- Then it’s time to add water with yeast. Keep kneading for couple more minutes until all water will be incorporated and dough will become strong and the mixing bowl will become clear.
- Then you can stop mixer and add inclusions (raisins, chocolate, orange peel). Turn mixer on and mix for another minute until all inclusions will be incorporated.
Note: keep monitoring the temperature of the dough. It shouldn’t go higher 80F/27C
Preshaping and shaping
- Turn the dough onto well butteredsurface.
- Divide the dough in 2 equal pieces.
- Preshape each piece. Let rest uncovered for 20 min.
- Meanwhile prepare panettone molds, and stick 2 wooden sticks closer to the edge(see the picture)
Note: The amount of the dough should be around 1200g. Which will be enough to fill 2 panettone molds (600g each)
- Shape the dough, by rounding und tucking all edges under.
- Transfer shaped panettone to a tray and let proof covered at 28-30C /82-86F for 3-4 hours until the dough will reach 2cm from the top of the mold.
- Meanwhile prepare glaze by mixing all the ingredients
- Preheat the oven 350F
- Pipe the glaze on top of panettone.
- Bake for 33-35 min, until internal temperature will reach 92C/197F
- Remove panettone from the oven, turn it upside down, and let it hang upside down for stabilizing for 10-12 hours.
If you want to know how to prepare stiff starter (lievito madre) from liquid sourdough starter, how to properly mix the ingredients, or want to review detailed step by step panettone video instructions, please consider myPanettone for Beginners CourseandPanettone Advanced Course.
Related Posts
Summary
Recipe Name
Panettone Recipe (Yeast Method)
Author Name
Natalya Syanova
Published On
Preparation Time
Cook Time
Total Time
Average Rating
4
Based on 28 Review(s)
Cristoforo Fornaro
December 4, 2021
Hello Natasha, How big is your panettone paper mold? Is it the 750 gram mold or the 1 KG mold?
Reply
December 4, 2021
Exelente receta natasha.gracias x hacernos la vida más dulce.
Reply
Judy Vallas
December 4, 2021
If it helps, she’s putting 600g of dough in each mold.
Reply
Papà Fornaro
December 4, 2021
Yes I read that but it does not help
Natalya Syanova
December 5, 2021
Hi!
I’m using 500g moldReply
Fornaro123
December 4, 2021
Hello again Natasha, I have one more question. If I don’t want to buy the Italian flour that you linked in this recipe can you please tell me what American flour I can substitute it for? I want to use something like King Arthur or anything that I can buy in the stores in the United States.
Reply
Natalya Syanova
December 5, 2021
Hi!
You can get nice results with King Arthur bread flourReply
Anita Maemone
December 4, 2021
For the aromatic mixture, please provide measurements for the lemon and orange zest. Is it the zest from one orange and one lemon? Thank you!
Reply
Mariëtte
December 4, 2021
Could you please supply measurements for the mold. I want to make my own. Will I be wasting my time if I try to make this with bread flour with a protein content of 11.3%? I live in South Africa (limited supplies…)Thank you so much!!
Reply
Natalya Syanova
December 5, 2021
Hi!
Try to find flour about 12.5-12.7 protein contentReply
margarete de Oliveira
December 10, 2021
Thank you so much for sharing your recipe! <3
Obrigada ! 😀Reply
Natalya Syanova
December 11, 2021
Thank you 🙏
Reply
Yve
December 13, 2021
Hello Natasha,
can I take for the glaze something different than almond flour?
Thank you
YveReply
Natalya Syanova
December 13, 2021
Hi!
Any nut flour will workReply
Julia
December 14, 2021
Hi! I have few questions! Is this airy inside too or the crumb is more right than levito madre one? Also does it keep fresh for a week or so? And last one: can I prove it in the molds in the fridge? I only have time for the in the morning so I thought making the first and second dough in the morning then in the afternoon I would transfer it to molds and bake next morning from the fridge?
Reply
Natalya Syanova
December 18, 2021
Hi
The texture of panettone with yeast, reminds more of a brioche .
Shelf life is up to 1 week.
And yes, you can proof them in the fridgeReply
Lee Kim Choo
December 16, 2021
Hi,I tried this recipe. Very impressive the 100gm pane has some vertical crumbs structures which is a surprise to me. Yet to slice the 450gm pane.
Reply
Natalya Syanova
December 18, 2021
Awesome!
Thank you for your feedback 🙏Reply
Kimchoo Lee
December 18, 2021
To be more precise, the taste settled more intense and I begin to enjoy more this is about 10days after I kept them in airtight Tupperware on my sideboard and I did some glasa the oven springs were better than my scored in the same batch. Appreciate your sharing looking forward to more interesting panettone recipes. My pastamadre is still not ready for panettones.
Reply
Natalya Syanova
December 27, 2021
Thank you so much for your feedback 🙏 yes the flavor get mature in about 3-5 days.
Reply
Bib
December 23, 2021
what’s the size of the panettone mols in cm or inches, I follow all directions I have two very small dough inside the pan
Reply
Cristoforo Fornaro
December 24, 2021
500 grams
Reply
Natalya Syanova
December 27, 2021
Hi!
I’m using molds 500gr – 5-1/4″ x 3-3/4″Reply
Andrea
January 3, 2022
Hey,
I’ve heard that you can make biga with milk, for rich dough like brioche and such. So I was wondering if I can use the milk version for panetone, or it might end even more like a brioche?Reply
Natalya Syanova
January 5, 2022
I think milk will add more if brioche structure, but I’m sure it will be delicious 😋
Reply
Mariia
April 14, 2022
Hi, Natasha, thank you so much for this wonderful recipe! got one question – is it fine if I place 600g of dough to 750g mold? or it’s better to recalculate all the ingredients to fill the mold to its max? thanks you!
Reply
Natalya Syanova
April 19, 2022
Maria, hi!
Usually to get tall panettone I put as much Dough as mold requires.Reply
annie
October 28, 2022
Hi Natasha! I attempted the recipe and it yielded great results. I do have a question about the recipe itself, though. Usually, in panettone recipes, I find that the amount of egg yolks in dough 2 is greater than in dough 1. In this recipe, however, the amount of yolks in dough 1 is quadrupled from what is used in dough 2. Why is that?
Thanks!
Reply
Natalya Syanova
December 25, 2022
Hi!
It’s all depends on the formula. In this recipe we need yolks in first dough, to get them fermented.Reply
Yvette
November 11, 2022
Hi Natasha,
If you just mix the glaze, it is completely runny. Or do you have to do something other than just mix?Thanks
Reply
Natalya Syanova
January 3, 2023
If it is too runny, add more almond flour 🙏
Reply
Yve
August 25, 2023
Maybe you didn’t see that the egg whites are listed in grams and not per piece? That’s what happened to me 😅.
Reply
Renato
November 13, 2022
Hi Natasha.
I have a feeling I might have overfermented the biga as my first dough is not wrapping around the paddle. Do you think that might be the problem?
Reply
Natalya Syanova
January 3, 2023
Yes, could be the acidity from over fermented biga. Or could be the flour. (It has to be strong flour with 12% protein or more )
Sorry.Reply
Bun
November 26, 2022
Hi can I check what speed you run your mixer at? My kitchenaid broke while mixing the first dough with the paddle attachment at medium speed (usually understood to be 6) :/ Are you using a commercial mixer? From the pictures your paddle and size of bowl seems to be larger than a regular home mixer.
Reply
Natalya Syanova
January 3, 2023
Hi!
Sorry to hear your KitchenAid broke.
I have KitchenAid 6qt. Usually I don’t go higher then 4Reply
Yenny Lin
December 22, 2022
Thank you for sharing the recipe Natasha. May I know the dimension of your panettone mold for 600 gr dough? The diameter and height of the mold. Thank you.
Reply
Lara Litt
December 22, 2022
Hi! When you go to buy them just ask for the panettone molds for 500g, she put more dough because they lose 10% of their weight after baking! I hope you find my answer useful😄
Reply
Lara Litt
December 22, 2022
Hi! Loved the recipe, I’ll do it tomorrow (my first time doing panettone). Is there a reason why you put the sticks before baking? I always used to put them after baking, and then turn them upside down.
Thank you ❤️Reply
Natalya Syanova
January 9, 2023
Hi!
There’s no difference. I’m trying to eliminate extra stress, that’s why I do sticks before.Reply
Leoni
January 10, 2023
Hi Natasha,
I wanna the panettone on Saturday, but I have already make the Biga on Tuesday night, is it OK if I keep the biga in the fridge and make the panettone on Thursday or Friday?. Thank youReply
Alessandro Mignogna
February 15, 2023
It’s quite evident that the baked panettone is not the same of the recipe. The last pictures of the unbaked ones show clearly a very weak lievitation and a dough which is becaming liquid that cannot produce a dome during baking, on the contrary it will collapse in the centre under the weight of the glaze.
Reply
Natalya Syanova
February 22, 2023
I wish I had so much confidence as you are by judging the final result of the baked product by the picture of a dough.
Reply
Gabriel
May 11, 2023
Hello from Brazil,
well, thank you so much for show this recipe, here is very dificult to have a free and wonderful knowledge, ps. Sorry by my EnglishReply
Raluca
July 7, 2023
Hi, thank you for your recipe. The daugh is amazing but I have a problem: the daugh doesn’t raise as much as it should. I’ve used instant yeast but the daugh is very stoky, stuffed, is more like a brioche. I don’t know why. After I took it from the oven the daugh was uncooked in the middle.
Reply
Joao
September 3, 2023
You need to be ver careful of the temperature as she mentions in the recipe. If the dough reaches above 25C while mixing, you need to cool it. Also, be very careful of the mixer since it “gets hotter” due to the engine and, will make your dough over proof while it is mixing. Hope this comment helps.
Reply
Patrycja
November 21, 2023
Hi! Dough didn’t raise as much as it should at the last stage, in the folds. What could I’ve done wrong? Temp?
Thanks for this recipe!Reply
November 25, 2023
[…] Panettone Recipe (Yeast Method) […]
Reply
Almu
November 26, 2023
Hi Natasha, I just bake it and it turns out like a plum cake, super dense.
In the biga step I placed it in the sun for about 20 minutes and when I went to touch it the bowl was very hot. Do you think the yeast could have been killed?
Thank you very much, I hope your answerReply
Almudena
November 26, 2023
Hi Natasha, I just bake it and it turns out like a plum cake, super dense.
In the biga step I placed it in the sun for about 20 minutes and when I went to touch it the bowl was very hot. Do you think the yeast could have been killed?
Thank you very much, I hope your answerReply
Cristoforo Fornaro
November 26, 2023
Natasha, What size is your panettone paper mold? Is it the 750-gram mold or the 1 KG mold?
Reply
Seym
December 2, 2023
It’s really good recipe. Thank you very much
Reply
Almu
December 3, 2023
Which flour do you use?
Thank you so muchReply
Luca
December 8, 2023
Thank you for the recipe..I had some tecnic problem but all right. Thank so much.
Reply
Salvatore
December 13, 2023
Ciao,prima che il panettone venga infornato di solito viene incisa una croce sulla superficie per dare sfogo.
Come mai in questa ricetta non viene fatta?
Grazie!Reply
Cristoforo Fornaro
December 17, 2023
Hi Natasha, I don’t have any Manitoba flour. If I make this recipe using only KAF bread flour will it still work out?
Reply
December 17, 2023
Hola Natasha, muchas gracias por compartir tus recetas!!! Quiero hacer el curso de panetton de masa madre y me gustaría saber si es solo en inglés.
saludos
Reply
January 21, 2024
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